Dana Oertel

I grew up in New Haven, Connecticut, where pizza isn't just food; it's part of the local identity. I learned the craft working at Frank Pepe Pizzeria Napoletana and later helped open their Boston-area location. My passion for pizza has been with me for decades. I've stretched dough, worked the ovens, cleaned up flour at the end of long nights, and learned that great pizza comes from simple ingredients, patience, and repetition. For the competition, Dana will be serving the Char Theory Signature Pepperoni Pie, a New Haven-style pizza with thin, hand-stretched dough with a crisp, chewy crust and signature char, topped with a bright tomato sauce, whole-milk mozzarella, pepperoni, fresh garlic, oregano, and Pecorino Romano. Simple by design, with a focus on balance, texture, and technique. The pepperoni crisps and chars at the edges while its rendered fat mingles with the sauce and cheese. It’s the kind of pizza that inspired Char Theory in the first place: no gimmicks, just a really good pie.